Lychee Coconut Sorbet with Mango and Lime

Lychee Coconut Sorbet with Mango and Lime
Photo by Romulo Yanes


  • 1 15- to 20-oz can lychees in syrup
  • 1 teaspoon fresh lime zest
  • 1 ice cream maker
  • 3 ½ tablespoons fresh lime juice
  • 1 firm-ripe large mango (1 lb)
  • ½ cup well-stirred sweetened cream of coconut (preferably Coco Lpez brand; not coconut milk or coconut cream)

Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker. While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon). Serve scoops of...

View full recipe at Epicurious


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